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Old 07-12-2010, 04:17 PM   #1
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In a bit of a panic over excess of fruit...

Hi. This is my first post over & above the introductory one. I hope someone can help me.

Family members and I, yesterday & today, just picked 12 litres of raspberries and 20 litres of fine juicy strawberries.

We have only a small refrigerator and since these kinds of berries deteriorate fairly quickly, I am trying to freeze and otherwise process my motherlode before they turn into chickenfeed, wine or compost.

I thought that it would be nice to have some kind of not-cooked raspberry or strawberry dessert tonight, possibly something where you make a pastry type base then dump the berries on top. I don't know how or where to hunt for such a thing. Also, for me - the simpler the better.

So, all you smart dessert cooks out there, can you direct me to such a recipe? Many thanks!

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Old 07-12-2010, 04:50 PM   #2
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both would make super good fruit tarts. no recipe off the top of head. sure you can find something on one of the many recipe site. martha stewart, or do a search here. cooks. com is another good one. i would freeze as many as i could, the will be good to cook with or make smoothies. or thawed just on their own.
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Old 07-12-2010, 05:15 PM   #3
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I love Strawberry Shortcake or for something quick & easy
with the wow factor, you could do this using layers of
spongecake or regular cake:(idea from SouthernLiving magazine)
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Old 07-12-2010, 05:20 PM   #4
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pastry filled with vanilla pudding (or custard of some kind), then topped with berries.
How about making jam?
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Old 07-12-2010, 05:23 PM   #5
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This may be too late, (time difference)
Waffleberry Pudding
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Old 07-12-2010, 06:00 PM   #6
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Oh, my, I see a lot of jelly and compotes in my pantry.
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Old 07-12-2010, 06:07 PM   #7
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I have great recipes for "Strawberry or Raspberry Cream Pie" and "Strawberry Charlotte Russe." Neither is baked. Will PM the recipes to you if you're interested.

Another great dessert is Raspberry or Strawberry Fool. (Basically pureed sweetened berries, folded into whipped cream - serve in goblets).
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Old 07-12-2010, 06:25 PM   #8
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P.S. as the matter of fact i was going to make some raspberry jelly tonight.
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Old 07-12-2010, 06:49 PM   #9
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Oh my, what a fine bunch of replies! Thank you all very much and esp. for your links. Not too late!

Re making jam. Of course, that is what I do with 80% of my berries, but I can't get to the store for Pomona's Pectin for a few days (we are far away from the store). So I wanted to freeze most of them first and then get to the jamming later in the season.

CharlieD - is there any reason why we can't make raspberry jelly from frozen berries? I am not an expert jellymaker (it always turns out cloudy) but I would love to take a crack at this. I believe there is a preserving section on this forum?

Merstar, I would be most grateful for your recipes for Cream Pie, Russe & Fools.
The only "fool" I've ever made was with rhubarb.

Thanks all for your assistance.

I went and emptied the refrigerator out to make room for the berries so the kitchen is in a bit of a calamity...
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Old 07-12-2010, 07:01 PM   #10
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Easy Panna Cotta (italian custard in martini glasses)
topped with a dollup of chocolate sauce,
Fresh Raspberries, and a mint sprig garnish:

Place 1/2 cup of whole milk in a small saucepan.
Sprinkle 1 1/2 tsp unflavored gelatin over the milk
and let stand for 5 minutes to soften the gelatin.

Stir over medium heat just until the gelatin dissolves,
but the milk does not boil, about 2 minutes.
Add 1 1/2 Cups heavy cream and 1/3 Cup sugar.
Stir over low heat, until the sugar dissolves(about 3 more min.)

Remove from the heat, add 1 1/2 tsp vanilla extract
(or almond or lemon) and let cool slightly.

Pour the cream mixture into 2 martini glasses, dividing equally.
Cover and refrigerate, stirring every 20 minutes during the first hour.
Chill until set, at least 6 hours and up to 2 days.

Top with a dollop of chocolate sauce,
then fresh raspberries over each panna cotta.

Garnish with fresh mint leaves.
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